Candied Spiced Nuts


one 15 Oz. box refrigerated pie crusts
with two 9" crusts

2 cups cubed, cooked chicken
(like rotisserie chicken)

2 Tablespoons salted butter

1 medium yellow onion, chopped (1 cup)

2 medium carrots, diced (¾ cup)

3 to 4 celery ribs, chopped (¾ cup)

8 ounces mushrooms, sliced (2 cups)

3 to 4 garlic cloves, minced (1 Tablespoon)

⅓ cup flour

2 cups chicken broth

½ cup heavy cream

1 teaspoon thyme

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup frozen peas

¼ cup fresh parsley, chopped

1 large egg, beaten

12 large candy eyes, for decorating

candy corn, for decorating as teeth


Preheat your oven to 425, then spray six 4" ramekins or oven-safe, small pots with nonstick spray.

Place a large skillet on the stove over medium heat and melt the butter.

Once butter has melted, add onion, carrots and celery, then cook for 5 minutes, or until onion starts to turn translucent.

Add mushrooms and garlic, stirring occasionally so the garlic does not burn, then cook 3 more minutes, and liquid evaporates.

Stir in flour so vegetables are coated, then arefully pour in chicken broth and heavy cream.

Whisk together until combined, then simmer for 3 to 4 minutes, until thick.

Season with thyme, salt and pepper, then stir in cooked chicken, frozen peas and parsley.

Remove skillet from heat and allow to cool slightly while you prepare the pie crust.

Cut six 4¼" circles out of the pie crust and stick them into the bottom of the prepared ramekins.

Then, cut 4-inch strips out of the remaining pie dough.

Fill ramekins with the filling until it just reaches the top.

Use the dough strips to create a mummy-like weave on top of the filling, overlapping pieces every so often.

Press the sides down so they stick, then whisk egg in a small bowl with 1 teaspoon of water and brush egg over top of the dough.

OPTIONAL: Add coarse sea salt on top of the egg for additional texture and flavor.

Place ramekins in the oven and bake for 20 to 25 minutes, or until the dough is golden brown and the filling is thick and bubbly.

Allow pot pies to cool slightly before adding candy eyes and candy corn on tops of the dough. Enjoy!

NOTE: If you don't have ramekins or just want to make 1 large pot pie, just line the bottom of a 9" pie plate with a bottom crust, then fill with the filling.

Cut remaining pie dough into 9" strips and weave them on top of the pie.

Bake for 30 to 35 minutes until the crust is golden brown, then add eyes on top.

You may want to use larger eyes using something like pepperoni slices and circles cut from a mozzarella cheese stick instead of candy eyeballs, which might be too small for this size of a pot pie.

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